I was intrigued to begin with because….here’s the kicker friends, I’ve NEVER SEEN DIRTY DANCING. I know, who hasn’t seen that movie? I’ll be honest, I’m not a good dancer so I tend to shy away from movies about dancing.

Exhibit A of my no dance skills. I mean, I’m doing a Titanic dance at my wedding. That was real, that happened. However, once I received the DVD in the mail, I decided to bite the bullet and watch it, alongside some delicious ice cream.

That was before the power went out for like 5 days. Luckily, we escaped most of the madness by retreating to my in-laws, but from what I saw (and heard) it wasn’t pretty. Luckily my darling SIL was in town with me to revel in all that was hot & young Patrick Swayze..

I mean, he was HOT. My SIL had seen it multiple times but decided to humor me anyway and watch it again.

[Pre me spilling all over myself]

It was a little…cheesy, but endearing none the less. And that scene where they do “Time of My Life?” I mean, that’s awesome. I want to convince E to do that with me. Somehow. While lusting after Patrick, we also enjoyed some of Skinny Cow’s deliciously healthy desserts.

While oscar panted alongside me, hoping I’d share.

Another reason I jumped at the chance to do this post? I’m a HUGE FAN of Skinny Cow desserts and have been forever. Their products are delicious without being fattening and are perfect for those days when you want ice cream, and not extra calories.

We went with two boxes of the white mint truffle bars. Holy cow, I would have eaten all 12 of them if I could. So creamy, delicious and refreshing (given it was over 100 degrees this whole weekend) without all the fat and calories. I love the crunchy swirls of chocolate and the creamy and minty and creamy middle.

My mouth is watering just thinking about it. Because one can’t survive on just ice cream alone (someone else’s words, not mine) we decided to have a few other delicious snacks as well. Including some pita, chips, homemade spicy hummus, anti-pasta platter and of course, some delicious Chardonnay!

It was such a fun afternoon in and I’m so glad I finally got to see the movie. Thank you again to Foodbuzz and Skinny Cow for sending along the DVD and the coupons for all the delicious desserts! I’d be lying if I said they all (as in both boxes of them) weren’t gone. Be sure to head on over to the Skinny Cow Facebook page, like them and then enter the “Ladies Night In” Sweepstakes challenge! If you win, you can get a chance to go to LA and meet Jennifer Grey! For reals! The contest ends July 15th at midnight.

As part of the Foodbuzz Tastemaker Program, I received a stipend, DVD, and coupons for free Skinny Cow® product.

The post Dirty Dancing & Skinny Cow Ice cream appeared first on The Realistic Nutritionist.

Secondly, I’m sharing the Robert Irvine interview tomorrow AND doing a giveaway! Wahoo! Free stuff! So please be sure to check out the ol’ blogski tomorrow to see what you can win

Now let’s talk peanut butter jelly. And you can’t actually do that without this…

I was dancing around to this in the kitchen as I prepared the bars this morning. I mean, I know I’m not the only person to think of that immediately now. Thanks interwebs! So guys, I love peanut butter and jelly. I mean, I know, bold unique statement there. But it’s so good and brings back happy waves of nostalgia with each delicious bite.  In fact, I’ve even made my favorite sandwich into a muffin too! Despite awful photographs (pre-DSLR days), those muffins were good. But not even close to being as good as these.

I mean, look at them! Look at them in all their jelly and peanuty glory!

They taste like the sandwich on steroids.  Or like the sandwich won the lottery, moved to Beverly Hills and got a makeover. Stunning, but with all those delicious flavors you grew up on. Honestly, just the best dessert ever.

Plus, these are light to boot! Made with mostly whole wheat flour, unsweetened applesauce and low-sodium peanut butter, these gooey, sweet and decadent bars only look bad for you. Aren’t those the best desserts?

Plus, you can totally eat these at lunch. I mean, they are peanut butter and jelly. Right? So pack them up all tight in a little ziplock and tote them to work in your handy dandy monogrammed lunch box. (Don’t judge me).

Recipe adapted from My Recipes.

Peanut butter and jelly bars

Yields about 18-20 bars.
Prep time: 15 minutes
Cook time: 35 minutes

Ingredients:

•  1 cup low sodium peanut butter
• 2 tablespoons unsalted butter, softened
• 1/3 cup unsweetened applesauce
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 1 cup whole wheat flour
• 1/2 cup AP flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Dash of salt
• 1 1/4 cup strawberry rhubarb jam
• 1/4 cup chopped peanuts

Directions: 

1. Preheat oven to 350 degrees F. Grease an 8 x 8 inch baking pan with nonstick cooking spray and set aside.
2. In a medium size mixing bowl, beat applesauce, butter, brown sugar and white sugar until mixture is fluffy and creamy. Add egg, vanilla and peanut butter and beat until mixture is fully combined.
3. In another bowl, mix together the flours, baking powder and salt. Slowly add the flour mixture to the wet mixture until the batter is mixed.
4. Place about 1/2 the batter onto the bottom of the prepared pan, using a spatula or your hands to push it so it covers the bottom. Spread jam over the dough. Carefully spread the rest of the dough over the jam (or just crumble it over). Then, sprinkle with chopped peanuts.
5. Bake for about 45 – 55 minutes, or until jam is bubbly and the dough is browned. Let cool completely before you cut into bars. Serve and enjoy!

Nutritional information per bar:

Calories: 161
Fat: 8.2 grams
Carbohydrates: 18.7 grams
Fiber: 1.75 grams
Protein: 4.55 grams
Weight Watchers Points:  4

The post Eat Skinny: Light Peanut Butter Jelly Bars Recipe appeared first on The Realistic Nutritionist.

Turned a boring circle mirror and some plastic spoons into a statement mirror! It was a pain in the ass to make, but I’m really happy with the turnout! Now, before we hop on over to the delicious recipe, I have one more teensy little thing to share.

That’s right! I’m on the agenda for this years HLS! If you can remember, last year was my first time at the conference (recap 1 here and 2 here) and it was honestly such an incredible weekend! I mean, how can you not have fun with people who love the same things you do? Well this year, they have asked me to help moderate the ice breaker session! I’m pumped. As a newbie last year, it was terribly overwhelming so I’m going to do all I can to help make everyone feel great, comfortable and amazing. I mean, we all are those things anyway, right?

Okay, enough blab blab from me, let’s talk tofu. Because guys, tofu is the bees knees, the apple of my eye, the sweet to my strawberry. Okay. I’m done. But really, I like it. And I like it even more when it’s crusted with deliciousness and served over pasta.

It’s my own healthy take on chicken parmigiana. And really, what doesn’t taste good crusted in deliciousness and served over pasta?

Instead of pan frying it in oil, loading it up with cheese and serving it on a platter of sauce, I decided to opt for a healthier way of preparation. Bake the tofu, bread it with parmesan and serve it over pasta with some no-sodium added Muir Glen tomatoes. Each bite is crispy, spicy and succulent, without all the added fat.

Cuz I mean it’s bathing suit season after all, isn’t it hard enough squeezing into a two piece without feeling bloated and gross after eating a fatty meal?

CLICK HERE FOR THE DELICIOUS RECIPE! And make sure you check out the other awesome featured recipes on She Knows, created and taste tested by yours truly!

Nutritional information per tofu patty and 1/2 cup pasta:

Calories: 279.5
Fat: 6.12 grams
Carbohydrates: 35.5 grams
Fiber: 1 gram
Protein: 10 grams
Weight Watchers Points:  6

The post Eat Skinny: Spicy Tofu Parmesan [& Some Exciting News!] appeared first on The Realistic Nutritionist.

Oh, you know, just Robert freakin’ Irvine. I was contacted by my friends at Subway (who are also sending me some fabulous stuff to giveaway next week!) to do an interview with this guy! However, the event is in LA so I’m sending my PR consultant (haha!) on behalf of this blog to get an IN PERSON interview to talk about his newest challenge with Subway to promote avocado season! Freaking awesome, right? I’m so excited to share the interview with you guys on Monday!

Now, while I wait anxiously for the interview to be over so I can get the SCOOP from her, I’m going to share some amazing pasta with you. Guys, let me warn you before you freak, it’s really…purple. But don’t worry, that’s normal.

So gorgeous, right? I know, it looks like it shouldn’t be that color. And I get it. But guys, it’s natural. Unlike my hair color.

I saw an idea for this recipe first on one of my favorite little bloggys, Bev Cooks. I was completely amazed by it and knew I had to have it. Just absolutely had to make it. Except, I wanted something a little different for the sauce. A little creamier, tangier, with a bit of zest. So, naturally, I added in some 2% Chobani and some lemon. And guys! It made this. This beautiful sauce in front of your eyes.

Can you believe it? Can you flipping believe the look of this? It reminds me of something they’d eat in those fields of candy in Willy Wonka, right? Just drink it? Except, it’s beets. So the children wouldn’t be as stoked to eat it.

Before I digress further, let’s talk about this sauce. Guys, if you love beets, you’ll love this. [And how can you not, these vegetables are magical!]

Okay, well, they are a little scary looking. They look like scary huge bug aliens, don’t they? Well, once you roast them, remove their skins, pulse them with Chobani and other delicious things, they look less horrifying and more pretty. See!

And one more photo for good measure.

If you don’t like beets, you won’t like this. It’s very beety, but still creamy with a tang of zest and garlic and onion and AWESOME. It’s just awesome. So, make it. And wow your friends with it’s beauty. I mean, it’s almost too pretty to eat. ALMOST.

Pasta with Roasted Beets and Chobani

Serves about 5.
Prep time: 20 minutes
Cook time: 40 minutes

Ingredients:  

• 12 ounces of spaghetti noodles
• 4 large beets, rinsed
• 2 tablespoons extra virgin olive oil
• 1 cup plain Chobani (2% is best)
• 2 tablespoons lemon zest
• 2 tablespoon lemon juice
• 2 cloves of garlic, minced
• 1/2 medium onion, finely chopped
• Liberal dashes of salt and pepper
• 5 basil leaves, finely chopped

Directions: 

1. Cook pasta for about 8 minutes in boiling water, or until soft. Rinse and set aside.
2. Rinse beets with water. Preheat oven to 400 degrees F. Place beets on a lightly greased roasting pan with skin on. Place in the oven and roast for 35 – 40 minutes, or until beets have softened.
3. Let cool. With gloves on (so you don’t stain your hands) gently peel away the skin of the beets. Place the whole beets into the base of a food processor. Add olive oil, lemon juice, salt, pepper, garlic and onions. Pulse until it resembles a puree. Add in yogurt, lemon zest and chopped basil. Puree again until mixture is fully combined. Taste test and add additional salt or lemon zest if need be.
4. Pour mixture over pasta, garnish with extra basil leaves and enjoy!

Nutritional information per 1 cup serving:

Calories: 181
Fat: 7 grams
Carbohydrates: 45 grams
Fiber: 3.5 grams
Protein: 8 grams
Weight Watchers Points:  7

The post Eat Skinny: Pasta with Roasted Beets and Chobani appeared first on The Realistic Nutritionist.

and

and often this too.

Obviously in no particular order. The reasoning behind today’s “off the beaten path” kinda post was because of a favorite blog of mine, MK in Wonderland. She did a fun little roundup and that inspired me to do the same. But don’t worry, a few of these favorite also link to recipes on She Knows. I  mean, have you met me? Clearly food is something I care about deeply.

She Knows [aka work].

For more reasons than I can count. I love every single second I am working. Even if it’s on days like Monday where I worked from 8 am until 11pm and my hand was like crippled from typing. Yep, even on those days. Because I get to craft statement necklaces, play with flour, experiment in the kitchen and make gigantic messes every single day.Oh, and in 2 weeks they are sending me somewhere that looks like this.

Jamaica! I can’t wait. I hate to brag I’m just happy. And for those who have been reading me since last year, you know it’s something I haven’t always been.

Farmers market pizza

aka this.

With an egg! You  have to make it. You’ll die. [RECIPE HERE].

Mason jars

I am in DEEP DEEP LURRVEE with mason jars lately. I honestly can not get enough of them.  I love them SO MUCH I’m going to give some away (and more props) in a giveaway tomorrow! Yep, STAY TUNED!

I love them painted…

Hanging with lights…

Filled with gin drinks…

Wrapped in burlap…

or filled with s’mores!! Look at this amazing idea from Lovely Little Details, photo courtesy of Jessica Burke.

I also love them in a hat, with a cat, with green eggs and ham.

Rustic photo boards

I mean, I’m just obsessed. I made a few trays for work [DIY HERE!] and I’m astounded at how much of a difference they make in my photos. It’s like night and day. For another great tutorial, check out Running to the Kitchen.

That’s it! Just a few of my favorite things Also be sure to check out the new series I started, Skinny Bitch Tuesdays! The Skinny Bitch herself even commented on it!

The post A few of my favorite things: June edition appeared first on The Realistic Nutritionist.

Well, after I perused the recipes, it was an instant “have to have.” All vegan, all healthy? Right up my alley way. After I bought it, an idea starting brewing in my head. Hey, why don’t I find some healthy bloggers to join me as we cook our way through this, like the PW Wednesday girls and the Milk Bar Mondays. So, I emailed a few of my very favorite healthy food bloggers (Stephanie, Jennifer, Michelle and Kelly) and TA-DA! We’re here and we’re ready to cook skinny, bitch.

To kick things off, we decided to whip up the tantalizing and delicious looking rice pilaf. I mean, you can’t go wrong with a rice pilaf.

The rules for our link up were simple. Make the dish in the book but add your own spin to it. I mean, that’s what we food bloggers do right?

For one, I opted for barley instead of a second rice. Because barley needs love to, guys. Then, I decided to add in a splash (read, 1/4 cup) of dry white wine to the caramelizing veggies. Because, I mean, it’s me, do you really need an explanation?

I may or may not have had some for breakfast. I also may or may not have eaten it with a giant wooden spoon last night while it was cooking causing me to burn my tongue. Speculative, of course.

So, hopefully this recipe is mouth-watering enough to get you on board with SB Tuesdays. Because skinny never looked, or tasted, this good. (I’m done with the tag lines, I think).

Recipe adapted from Skinny Bitch Ultimate Everyday Cookbook.

Barley & Wild Rice Pilaf

Serves about 4.
Prep time: 10 minutes
Cook time: 40 minutes

 Ingredients: 

• 1/2 cup wild grain rice
• 1/3 cup barley
• 2 1/2 cups vegetable broth
• 1/4 cup water
• 1/4 cup dry white wine
• 1 tablespoon extra virgin olive oil
• 2 small onions, finely chopped
• 5 baby bella mushrooms, finely chopped
• 2 cloves garlic, minced
• Liberal dashes of salt and pepper
• 1 tablespoon oregano
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons roasted walnuts * (optional)

Directions: 

1. In a small saucepan, heat 1 1/2 cups vegetable broth and bring to a boil. Add wild rice and boil for 2 – 3 minutes. Reduce heat to a simmer, cover and let cook 30 – 40 minutes, or until most of the liquid has evaporated and the rice is tender. Leave on the warm setting so the rice doesn’t cool.
2. While the rice is cooking, heat remaining 3/4 cup vegetable broth and 1/4 cup water in another sauce pan. Bring to a boil. Once boiling, carefully stir in barley and a pinch of salt. Reduce heat to a simmer and let cook about 45 minutes, or until most of the liquid is gone and the barley is soft. Remove from heat and stir into the wild rice mixture.
3. Heat olive oil in a medium size pan over medium high heat. Add onions, garlic and mushrooms and cook until soft and fragrant, about 4 – 5 minutes. Add oregano, white wine and rosemary and cook until wine has reduced by more than half. Remove from heat and add to the rice/barley mixture. Liberally season with salt and pepper and garnish with additional rosemary!

Nutritional information per 1 cup serving:

Calories: 88
Fat: 2 grams
Protein: 1.5 grams
Fiber: 2 grams
Carbohydrates: 13.5 grams
Weight Watchers Points:

Be sure to check out these other amazing pilafs by these skinny bitches!

Stephanie: Quinoa pilaf
Jennifer: Wild rice pilaf
Michelle: Pilaf

The post Skinny Bitch Tuesdays: Vegan Rice Pilaf appeared first on The Realistic Nutritionist.

They were such a BEAUTIFUL couple and the wedding was gorgeous. It had a rustic, elegant vibe with burlap and mason jars. It was held at the Hillbrook, a stunning country club in Chagrin Falls, Ohio. Seriously, gorgeous. The house itself is a giant Tudor style mansion and it overlooks tons of gardens and trees! Congrats again you two!

Now, let’s talk jam! And not just any ol’ jam, low-sugar strawberry rhubarb jam!

I am SO into jam making these days. I honestly can’t believe I haven’t made it sooner. Not only is it the easiest thing in the world to make, it’s SO delicious. I refuse, flat out REFUSE, to buy jam at the store now. Because I’m sorry Smuckers, you just don’t compare.

Plus, it’s low-sugar, which means you won’t get a cavity eating it! That’s one thing I hate about store bought jams, how high in sugar they are! Luckily strawberries are so natrually sweet anyway, you don’t need cups of sugar to make it taste good.

As you know, I’m still new to the rhubarb trend but its safe to say I’m obsessed. This jam is sweet, but earthy and so perfect on toast. Plus, one jar of this stuff will last MONTHS so even when rhubarb season is over, you can still enjoy it with your coffee.

Oh and it makes the best gift idea! Who doesn’t love jam, I mean really? If you don’t, I’m not sure we can still be friends.

Recipe adapted from Delectable Musings.

Strawberry Rhubarb Jam

Yields about 3.5 pints (and 56 servings)
Prep time: 10 minutes
Cook time: 15 – 20 minutes

Ingredients:

•  1 1/2 pounds fresh strawberries, tops removed & chopped
• 1 1/2 pounds rhubarb, diced
• About 1 – 2 cups sugar
• 1/4 cup lemon juice

Directions: 

1. Place strawberries, rhubarb, sugar (1 cup) and lemon juice in a large sauce pan.
2. Carefully mash the strawberries a bit (with a fork or wooden spoon) until they are squishy.
3. Cook until sugar has completely dissolved, about 3 – 5 minutes. Taste the mixture to see if it needs more sugar. If so, add another 1/4 – 3/4 cup. Then cover and reduce heat to low. Let jam simmer for about 20 minutes, or until mixture reaches 220 degrees F.
4. Remove from heat and immediately transfer to sterile mason or canning jars. Cover with lid and chill for an hour. Then serve, keep or enjoy!

Nutritional information per serving (2 tablespoons):

Calories: 25
Fat: 0 grams
Carbohydrates: 6.5 grams
Protein: >1 gram
Fiber: >1 gram
Weight Watchers Points:  1 point

The post Eat Skinny: Strawberry Rhubarb Jam appeared first on The Realistic Nutritionist.

This pasta is so f*&()*(^(& good, guys. Really. The use of the gorgonzola gives the sauce a tangy, bold flavor which compliments the freshly steamed green beans and linguine perfectly. Like a boss, if you will.

It’s such a perfect meal for date night. Or Saturday night. Hell, even just a plain ol’ Monday night. It’s comfort food done with a gourmet twist. Plus, it’s lighter than traditional Alfredo, so if you like that, you gotta try this.

Plus, it was the first time I used my fancy rustic white bowl, so I’m even MORE excited about this pasta. How cute is that bowl? Oh, and it cost less than $10. Yep. On Overstock. Of all places. Who knew? Alas, I digress. This pasta? ES MUY BUENO.

Y’all, make this. And make this now.  YOU CAN FIND THE RECIPE HERE! And because I know how much y’all love the nutritional stats (okay, that’s just me, I’m a nutrition nerd), they are below. Enjoy!

Per serving (recipe serves 6):

Calories: 328
Fat: 16 grams
Carbohydrates: 30 grams
Fiber: 6.5 grams
Protein: 8.3 grams
Weight Watchers Points Plus Points: 8

In case you missed my bold, underline link above, RECIPE HERE!

The post Like that? Try This: Linguine with Gorgonza Cream Sauce & Green Beans Recipe appeared first on The Realistic Nutritionist.

The  bride to be and I in Arizona!

Even though I have packing, tanning and working out to do before we leave on Friday, I have to share this delicious stuffed pepper recipe I threw together yesterday.

When I say “throw together” I literally mean throw together. I was digging in my produce drawer and stumbled upon two large peppers. Then, I remembered I had some vegetarian sausage in the freezer. Ideas starting brewing. As I perused the pantry, I found barley. And that’s when it hit me. Stuffed peppers! Yes!

Barley, to me, is like quinoa’s neglected step sister. Never gets used in much of anything and is often overlooked. Well, I think it’s pretty awesome and it really stands out in this pepper. It’s filling without being too heavy and really absorbs the flavor of the sausage, onions and goat cheese.

This is the perfect dinner if you don’t really want to do dishes (aka every night for me) since all you need is a fork to eat it! Or, be like my husband and just eat the thing like an apple. I made him eat it over a plate since it was showering onto the floor and the dogs were getting a treat.

I know. That’s my life. Feel sorry for me please. 

Barley Stuffed Peppers

Serves 2
Prep time: 15 – 20 minutes
Cook time: 10 minutes

Ingredients:

•  2 bell peppers, hollowed out
• 1/2 cup ground vegetarian sausage
• 1/2 cup barley, cooked
• 1/4 cup chopped red onion
• 1 tablespoon extra virgin olive oil
• Dash of salt and peper
• Fresh basil leaves
• 2 tablespoons goat cheese

Directions: 

1. Preheat oven to 425 degrees F. Spray a nonstick baking sheet with cooking spray and set aside.
2. In a medium pan, add onion and cook about 2 minutes. Add sausage and cook until browned, about 6 minutes. Sprinkle with salt and pepper. Remove from heat. Add barley, chopped basil and pepper to the pan and  mix well.
3. Stuff peppers until full with mixture. Sprinkle with additional basil leaves. Top each pepper with about 1 tablespoon goat cheese.
4. Bake for 10 minutes, or until cheese is browned and melted. Enjoy!

Nutritional information per pepper:

Calories: 377
Fat: 14.5 grams
Carbohydrates: 32.5 grams
Fiber: 5 grams
Protein: 20 grams
Weight Watchers Points:  9

The post Eat Skinny: Vegetarian Barley Stuffed Peppers Recipe appeared first on The Realistic Nutritionist.

Yep, that’s a mini pie you see right there! One filled with strawberries, rhubarb and a tad bit of lemon zest. Y’all, if I could eat everything mini for the rest of my life, I’d be set. I mean, hello instant portion control. Plus, it’s just so gosh darn CUTE. How perfect would these be at your Memorial Day BBQ?

I’ll be honest, this is the first time I’ve ever made ANYTHING with rhubarb. In fact, I bought some stems? sticks? of it at Wegmans, an impulse purchase, then immediately went to The Twitter to ask my foodie friends what they recommend I do with it. Because, guys, it’s weird looking and frightens me a bit. But it’s so good for you and only has 24 calories in 1 CUP. 1 CUP!

Eep. So most of you chimed in and said “STRAWBERRY RHUBARB PIE!” And, being a big pie fan, I thought why not. When in Rome. I’ll make a pie with this weird, strange root and it’ll be good. I’ll just chop off the weird green top and then chop the red part into pieces. All the while I’m thinking “this will not end well, it’s a plant. A straight up hard, crunchy plant.”

But luckily it’s not just rhubarb pie, it’s also sharing a space with the strawberry, which is delicious. So, clearly, it will have to taste good.

So, I mixed these fruits together and stuffed them into the mini crusts I made. As soon as they popped out of the oven, all golden brown and crispy, I knew I just had to try one. So I took out a fork and dug into the piping hot pie.

I think I may be in love with rhubarb. Sure it looks strange but man does it taste good, especially when paired with strawberries. So sweet, so comforting. It reminds me of a warm  Southern summer night, sitting on a veranda porch. Served with a dollop of whipped cream and this little pie is a little piece of heaven.

And if nothing else, guys, just make it because it’s so STINKIN’ CUTE. Or because one of these pies only has 160 calories and a measly 4 points, that could serve as a bit of incentive too, don’t you think?

Recipe adapted from Southern Living. 

Mini Strawberry and Rhubarb Pies

Yields about 8 pies
Prep time: 30 minutes
Cook time: 24 minutes

Ingredients:

For the filling: 

• 1/4 cup finely chopped strawberries
• 1/4 cup finely chopped rhubarb
• 1/2 tablespoon cornstarch
• 2 tablespoons sugar
• 1 1/2 tablespoon lemon juice

• 1 cup + 1 tablespoon all purpose flour
• Dash of salt
• 1 tablespoon brown sugar
• 1 teaspoon lemon juice
• 6 tablespoons butter, cut into pieces
• 2 tablespoons ice water
• 1/2 teaspoon cinnamon
• 1 egg yolk
• Whipped cream for garnish

Directions: 

The post Eat Skinny: Mini Strawberry & Rhubarb Pies appeared first on The Realistic Nutritionist.